As a very proud alum of Washington State University, I was happy to see Seattle Cider Co. team up with the WSU Northwestern Washington Research & Extension Center in Mount Vernon, Wash., for the production a scrumpy in SSC’s new series of heirloom ciders. WSU NWREC first planted a small trial lot of 12 different English and French cider apple varieties over the years from 1977 to 1998 and have continued to expand ever since, adding American varietals shortly after. With the addition of Winesaps and Newtown Pippins cider varieties from Yakima Valley, Seattle Cider also selected seven apple options from the Mount Vernon campus for the limited, 13-barrel production of their inaugural Washington Heirloom cider. The outcome? Juicy aromas of quince, pear skin, ripe peach and baking spices with a tart, crisp palate of orange fruits, green apple and dazzling acidity. Go Cougs.
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